Hacked

Peel the garlic and press it through the garlic press. Cut off the rind from the smoked bacon and chop the bacon very finely or put it through a meat grinder with the coarse wheel. Mix the bacon mixture and garlic well in a bowl and season with marjoram and pepper. Before serving, sprinkle with paprika powder and garnish with onion rings and halved pickle slices.

Preparation Tip:

The Verhackert is well suited for seasoning roasted potatoes and sauerkraut. To do this, simply use the Verhackert instead of fat.

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